Confetti Beans and Rice

Here's a great example of using meat as a spice - just a little bacon (or ham) really adds a depth to the flavor of these beans and rice.  Eat it straight, wrap it up in a sushi roll, or make a soft taco.  These are  a basic ingredient, with legs.
1 cup brown rice (I used brown Basmati)
2 cups water
1/2 tsp salt

1/4 lb bacon, finely diced (or ham)
1 leek, cleaned and diced
2 large carrots, sliced
1 tsp cumin seeds
1 tsp fennel seeds
3 cloves garlic, minced
1 cup frozen green peas
1 cup frozen corn
1 red chili pepper (or jalapeño), sliced
1 can red beans, rinsed and drained
1 can Great Northern beans, rinsed and drained

Sauté the rice in a medium pot, in a tablespoon of canola over medium heat. Cook while stirring almost constantly, until rice turns translucent, but being very careful not to burn the rice. This should take about 10 minutes. Add the water and salt and bring to a boil. Stir, reduce heat to a gentle simmer. Cover and cook for about 30-40 minutes.

Meanwhile, heat a tablespoon olive oil in a large skillet. Add the bacon, leek, carrots, and cumin and fennel seeds, and cook for about 10 minutes, stirring often. Add the garlic and cook another 2-3 minutes.

Add the peas, corn, chili pepper flakes and the beans. Heat through, about 10 minutes. Set on a low simmer and wait for the rice to finish cooking.

When the rice is done, fluff gently and fold into the beans. Serve with a dollop of plain Greek yogurt.

Serves 6.

Cook’sNote: I use rice previously cooked and frozen. This makes a very quick meal. And a great bonus is to use the beans and rice in soft tacos the next day!  Of course, the bacon or ham is optional.